Characteristics of the hospitality venues by smoking status
| N | Smoking venue | Non-smoking venue |
| 8 | 2 | |
| General characteristics | ||
| No. years in business | 6.7 (3.7) | 7.0 (4.2) |
| Maximum occupancy | 244 (217) | 338 (371) |
| Number of employees | 23 (18.1) | 18 (3.5) |
| Ventilation system | 100% | 100% |
| Outdoor area | 75% | 50% |
| Food served | 75% | 0% |
| Live music | 37% | 0% |
| Dancing space | 50% | 100% |
| Customers' characteristics | ||
| Age* | ||
| <30 y | 14% | 100% |
| ≥30 | 0% | 0% |
| Mixed ages | 86% | 0% |
| Education | ||
| College only | 29% | 100% |
| Mixed or less than college | 71% | 0% |
| Source | ||
| Tourist | 29% | 50% |
| City residents and tourists | 71% | 50% |
| Smoking environment | ||
| Cigarettes sales | 78% | 0% |
| Tobacco advertisement | 33% | 0% |
| Tobacco promotion | 52% | 0% |
| Customers smoking indoors† | ||
| 0% | 0% | 100% |
| 0–74% | 42% | 0% |
| ≥75% | 42% | 0% |
| Smoking policy | ||
| Complete ban | 0% | 100% |
| Separated smoking/non-smoking areas | 0% | 0% |
| Allowed without restrictions | 100% | 0% |
| Reasons for smoking allowed | ||
| Customer preference | 67% | – |
| Customer preference and loss concern | 33% | – |
| Going smoke-free voluntarily‡ | ||
| Likely | 0% | – |
| Somewhat or very unlikely | 86% | – |
| Secondhand smoke concentrations | ||
| PM2.5 μm (μg/m3) | 905 (420, 1510) | 26.5 (23.0, 30.0) |
| Air nicotine (μg/m3) | 1.83 (0.91, 4.25) | 0.030 (0.025, 0.036) |